Cranberry Poblano Relish and Cream Cheese Dip

Cranberry Poblano Relish and Cream Cheese Dip made with fresh, uncooked cranberries, poblano pepper, brown sugar, cumin, coriander and brown sugar placed on top of cream cheese for a simple and flavorful dip.

It is time for Recipe Swap Club again and this month I was tasked with Fix Me A Little Lunch with Ali. Ali lives in Oregon, where I was raised, and she is a member of the Community Supported Agriculture where she gets to visit local farms and learn more about local produce. A lot of Ali’s recipe are based on local fruits and vegetables and there are drink recipes galore!

Visit Fix Me A Little Lunch and see the original recipe!

Click HERE.

I wasn’t aware of this but a large percentage of cranberries produced are from Oregon and this time of year, cranberries are everywhere! You can’t have a Thanksgiving or Christmas dinner without a cranberry dish. I chose to make this Cranberry Poblano Relish and Cream Cheese Dip using Ali’s relish recipe for the simplicity, spice and in spirit of the season.

This Cranberry Poblano Relish goes beyond a cream cheese dip. Spread it on a sandwich or place it on some crackers with brie cheese. It is really delicious and makes your mouth do that little happy food dance. Be aware that this is a bit spicy so if you are serving a group of people, think about doing a second dip for those non-spice lovers (hey, they exsist).

Cranberry Poblano Relish and Cream Cheese Dip

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• 2 cups fresh or frozen cranberries
• 1 poblano pepper, diced
• 1 lime, juiced
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 4 teaspoons brown sugar
• 16 ounces cream cheese

1. Place cranberries, poblano, juice of 1 lime, cumin, coriander and brown sugar into food processor.
2. Blend until all ingredients are finely chopped.
3. Spread cream cheese into a serving bowl.
4. Spread the cranberry poblano relish on top.
5. Serve immediately or cover and place into fridge for 24 hours for the flavors to soak.
6. Serve with crackers of choice or baguette slices.

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